Shrimp Egg Roll in a Bowl is a 15 minute healthy dinner with juicy shrimp and crunchy vegetables sauteed together in a single skillet.
Ingredients
- ▢1 pound raw shrimp thawed and drained
- ▢1 medium onion finely chopped
- ▢3 large garlic cloves minced
- ▢2 tablespoons oil for frying, divided
- ▢28 ounces coleslaw mix 2 bags
- ▢1 tablespoon brown sugar
- ▢1/4 cup soy sauce
- ▢1 tablespoon rice vinegar
- ▢1 cup edamame thawed
- ▢1/3 cup green onion finely chopped
Instructions
- Preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add shrimp and cook for 3-4 minutes or until opaque, stirring only a few times. Transfer to a large bowl and set aside.
- Add remaining oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally. Add coleslaw, brown sugar, soy sauce, rice vinegar and cook for 1-2 minutes, stirring a few times.
- Add edamame and previously cooked shrimp. Stir fry for another 2-3 minutes, stirring a few times.
- Turn off heat, garnish with green onion and serve immediately.
Notes
- Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.
- Reheat: Reheat in a microwave for 1 – 1.5 minutes or sti fry quickly on the stove on high heat with a bit of oil.
Nutrition
Calories: 185kcal | Carbohydrates: 17g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 673mg | Fiber: 5g | Sugar: 8g
